Ingredients
For the sponge
- 200g caster sugar
- 200g softened butter
- 4 eggs
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
For the filling
- 100g butter, softened
- 140g icing sugar, sifted
- A jar of Nutty Professor Bonnet Berry Burst
- icing sugar, for dusting
Let’s Bake It
Butter your cake tins and line with baking paper.
Step 2
In a bowl, beat the sugar, butter, eggs, self-raising flour, baking powder and milk together to form a smooth, soft batter.
Step 3
Split the batter mix between the tins, smooth the surface with the back of a spoon.
Step 4
Bake for approx 20 mins until golden and the cake springs back when pressed.
Step 5
To make the filling, beat the butter until smooth and creamy, then gradually mix in the icing sugar.
Step 6
Spread the buttercream over the bottom of one of the sponges. Top it with Nutty Professor Bonnet Berry Burst and sandwich the second sponge on top.
Dust with a little icing sugar before serving and enjoy!
Additional Notes
Fancy a Banana Citrus flavour, replace the Nutty Professor Bonnet Berry Burst with Nutty Professor Banana Citrus Tickle
